Phantom Rhubarb Muffins 2 Recipes

PHANTOM RHUBARB MUFFINS

Steps:

• Muffins: Combine sour cream, oil, egg. Mix well.
• In another bowl, combine flour, brown sugar, baking soda, salt and diced rhubarb.
• Combine the wet and dry ingredients, incorporating until just blended.
• Topping: combine brown sugar, pecans, cinnamon and melted butter. Sprinkle over rhubarb batter.
• Bake at 350 for 25 - 30 minutes.

RHUBARB WALNUT MUFFINS

Steps:

• Preheat oven 325 degrees F.
• Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.

PHANTOM RHUBARB MUFFINS #2

Steps:

• Muffins: Preheat oven to 350°F Blend sour cream, applesauce and egg white; set aside. In a seperate bowl combine flour, rhubarb, brown sugar, baking soda and salt.
• Combine flour mix with sour cream mix, just until moistened. Fill 12 muffin cups 2/3 of the way with batter.
• Topping:.
• Combine all ingredients with a fork and spoon onto each muffin then bake for 25 min's (if not done at this time put back for another 5 minutes) Remember to do the toothpick test!